Tropical Thai Coconut-Tapioca Pudding

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Updated on 08/4/21
Tropical Thai Coconut-Tapioca Pudding

The Spruce / Qi Ai

Prep: 5 mins
Cook: 25 mins
Soak and Chill Time: 2 hrs 30 mins
Total: 3 hrs
Servings: 4 servings
Nutrition Facts (per serving)
256 Calories
20g Fat
20g Carbs
2g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 256
% Daily Value*
Total Fat 20g 26%
Saturated Fat 18g 90%
Cholesterol 0mg 0%
Sodium 83mg 4%
Total Carbohydrate 20g 7%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 2g
Vitamin C 1mg 5%
Calcium 26mg 2%
Iron 3mg 19%
Potassium 212mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This coconut-tapioca pudding recipe is a quick and easy dessert to prepare. Not only is it delicious and good for you, but it is also vegan and gluten-free.

Tapioca comes from the cassava plant. It is a root vegetable, not a grain, which is why it's gluten-free. Many Southeast Asians lived on it during World War II when food was scarce. Enjoy this tasty dessert guilt-free. 

Ingredients

  • 1/2 cup (4 ounces) tapioca seed, or Asian pearl tapioca

  • 3 cups water, divided

  • 1/8 teaspoon fine salt

  • 1 (13.5-ounce) can coconut milk, or "lite" coconut milk

  • Table syrup, or maple syrup, for serving

  • 1 fresh mango, sliced, optional

Steps to Make It

  1. Gather the ingredients.

    Tropical Thai Coconut-Tapioca Pudding ingredients

    The Spruce / Qi Ai

  2. In a medium bowl, cover tapioca with 1 cup water.

    tapioca and water in a bowl

    The Spruce / Qi Ai

  3. Let soak for 15 to 20 minutes or until the granules expand slightly. Avoid over-soaking or the tapioca will not be able to hold its shape.

    tapioca and water in a bowl

    The Spruce / Qi Ai

  4. Pour off excess water.

    drain water from the tapioca in the bowl

    The Spruce / Qi Ai

  5. In a pot with a lid, combine tapioca, salt, and the remaining 2 cups water. Bring to a boil over high heat.

    tapioca and water in a pot

    The Spruce / Qi Ai

  6. Reduce the heat to medium-low and simmer for 10 to 15 minutes. Stir occasionally, adding a little more water if necessary to prevent tapioca from bubbling and "spitting."

    tapioca in a saucepan

    The Spruce / Qi Ai

  7. When the tapioca turns soft and a little gooey, turn off the heat and place the lid on tight. Let it sit at least 10 minutes. The residual heat inside the tapioca will finish turning all of the seeds soft and translucent.

    tapioca in a covered saucepan

    The Spruce / Qi Ai

  8. Remove the lid and allow the tapioca to cool on the stovetop.

    tapioca in a saucepan

    The Spruce / Qi Ai

  9. Cover it again and refrigerate until it's cold; it will thicken and gel together.

    tapioca in a saucepan, uncovered

    The Spruce / Qi Ai

  10. To serve, scoop about 1/4 cup or more of the cold tapioca per person and place in serving glasses or bowls.

    tapioca in a jar

    The Spruce / Qi Ai

  11. Pour 1/4 to 1/3 cup coconut milk over each portion and stir to mix. This pudding should be on the runny side and you will have to stir it well to distribute the tapioca.

    add coconut milk to the tapioca in the jars

    The Spruce / Qi Ai

  12. Add a little syrup to each portion (about 1 tablespoon or to taste). Each person can add more according to their preferred sweetness.

    add syrup to the tapioca in the jars

    The Spruce / Qi Ai

  13. Add slices of fresh mango or any tropical fresh fruit, if desired.

    Tropical Thai Coconut-Tapioca Pudding in jars

    The Spruce / Qi Ai

Tips

  • When buying tapioca, look for the "seed" type of tapioca. It can be found in the baking aisle of most supermarkets. You also can use pearl tapioca, which is often available at Asian grocery stores. Avoid "minute tapioca" which is basically tapioca starch (powder). If you happen to buy the larger pearls, they will take longer to cook and may require more water.
  • Use runny coconut milk for this dish. To test a can, shake it. If you can hear liquid sloshing around, it will work. For an even lighter dessert, use "lite" coconut milk.

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